Mango fruit by-product as a potential source of nutrients and carotenoids for food
International Journal of Development Research
Mango fruit by-product as a potential source of nutrients and carotenoids for food
Received 20th May, 2021; Received in revised form 06th June, 2021; Accepted 11th July, 2021; Published online 26th August, 2021
Copyright © 2021, Renata N.B. Souto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of this study was to develop and chemically characterize mango kernel flour, variety “Ubá”. The flour was submitted to analysis of proximal composition, mineral content and carotenoids profile. The means and the standard deviations were calculated for all data. Mango fruit by-product presented relevant levels of digestible carbohydrates (56.99%), dietary fibers (14.85%), lipids (10.86%), total carotenoids (9682.95 µg 100 g-1), vitamin A (1246.38 µg RE 100 g-1), in addition to having representative mineral content for food, such as magnesium (135.47 mg 100 g-1), manganese (3.39 mg 100 g-1) and iron (3.31 mg 100 g-1). Therefore, mango kernel flour can add nutritional value to food products, being a promising option for the food industry, in addition to reducing environmental impacts due to the inadequate disposal of agro-industrial waste.
